Prep: 1. Combine bulgur and 2 cups water in a saucepan, bring to a boil, reduce heat, cover, and simmer until water is absorbed, about 12 minutes. 2. Meanwhile, boil 2 cups water, once boiling remove from heat and add couscous. Let sit covered for 5-7 minutes. 3. While the grains are cooking, snap off the woody ends of the asparagus and cut each spear into 2-inch pieces. 4. Zest and juice meyer lemons. Make the salad: 1. Mix the two cooked grains in a large bowl and set aside. 2. In a dry skillet over medium-high heat, toast almonds, about 3-4 minutes. Add to grains. 3. Heat 1 tablespoon olive oil over medium heat, and cook the asparagus until just barely crisp-tender, about 1-2 minutes. Add to the grains along with goat cheese and lemon zest. 4. Make the dressing: mix the Meyer lemon juice with the oil, along with salt and pepper to taste. 5. Serve: toss the salad with the dressing.
This salad lasts very well in the fridge; the herbal flavors of the Meyer lemons bloom nicely when it sits. If you have a nut oil on hand (walnut is very good) substitute it for 1 tablespoon of the olive oil. If you prefer to use normal lemons they work just fine. Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE